House Salad Recipe

Prep greens

Wash the mixed salad greens thoroughly in cold water, then spin or pat dry until mostly moisture-free. Place in a large salad bowl.

Prepare vegetables

Peel and shave the carrot into ribbons using a vegetable peeler or mandoline; measure about 1 cup. Thinly slice the cucumber into 1/8"–1/4" rounds and halve the cherry tomatoes (or dice a large tomato). Add the carrot, cucumber, and tomatoes to the bowl with the greens.

If using fresh herbs, chop finely and sprinkle over the salad. Season the assembled salad lightly with 1 teaspoon salt and 1 teaspoon freshly ground black pepper; toss gently to combine and distribute seasoning.

Combine base ingredients

In a small bowl or jar, whisk together 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 tablespoon very finely minced shallot, and 1 teaspoon grated garlic until smooth.

Emulsify

While whisking continuously, slowly drizzle in 6 tablespoons extra-virgin olive oil to create an emulsion. Alternatively, add all ingredients to a jar, secure the lid, and shake vigorously until combined and slightly thickened.

Season and adjust

Taste the vinaigrette and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If the dressing is too sharp, whisk in up to 1 tablespoon water to mellow and reach desired consistency. Adjust vinegar, honey, or salt to taste.

Rest (optional)

Let the vinaigrette sit for 5–10 minutes so the shallot and garlic mellow and flavors meld; whisk or shake again before using.

Dress the salad

Just before serving, drizzle about 2–3 tablespoons of vinaigrette over the salad (start with 2 tablespoons and add more to taste). Toss gently but thoroughly to coat leaves and vegetables evenly. Taste and adjust seasoning with additional salt, pepper, or vinaigrette as desired.